Beef Brown Rice Stew
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon | vegetable oil |
|
| 2 | cups |
onions
sliced |
|
| 1 | teaspoon | allspice |
|
| 1 | teaspoon | chili powder |
|
| 1 | teaspoon | black pepper |
|
| 8 | ounces |
beef chuck
fat removed, chunked |
|
| 6 | cups | water |
|
| 28 | ounces | tomatoes, canned |
|
| 1 ¼ | cups | long grain rice |
|
| 3 | each | beef bouillon cubes |
*
|
| 10 | ounces |
green beans
frozen |
|
Trans-fat Free, High Fiber
Directions
Heat oven to 350℉ (180℃).
Heat oil in a 4-quart Dutch oven over medium heat.
Add onions and cook, stirring often, 7 minutes until translucent.
Add spices and meat.
Cook 5 to 6 minutes stirring 2 or 3 times. Stir in water, tomatoes, rice and bouillon cubes.
Bring to a boil. Cover and bake for 1 to 1¼ hours until rice and meat are tender.
Stir in green beans.
Cover.
Bake 10 more minutes until green beans are tender.
Comments
Made this for dinner. We loved it! Flavors were so nice and perfect for a fall evening. I tripled the meat and added a 1/2 cup red wine before putting in oven. It actually could have used even more beef. Very good recipe if you like middle eastern flavors.